Fiasconaro's Secret

Fiasconaro is a high-sounding name for those who know about artisan pastry. This is because in Italy and around the world it is one of the most appreciated and requested companies.

Its story begins many years ago. But the moment in which the brand Fiasconaro reached the peak of popularity is a little more recent. This name began to circulate when the journalist Paolo Massobrio "had the audacity to state that the best Italian artisanal panettone" was Sicilian.

From that moment the life of the Fiasconaro pastry shop has never been the same. This is because it went from local sales to international exports and sold out on every occasion.

In the panettone of the Fiasconaro brothers, therefore, there is not only an obsessive selection of raw materials but all the wisdom, craftsmanship and typical aromas of the Madonie. This is the home of the original "Mecca dei Golosi" and the laboratory from which all the leavened goodness comes. As well as, obviously, all the experience of the Fiasconaro master craftsmen.

The art of knowing how to innovate without losing sight of traditions

Despite the popularity acquired over the years, the company wanted to keep faith in the mission for which it was born. That is to always guarantee maximum artisanal quality. And so even today, after more than fifty years, Fiasconaro produces slowly and scrupulously processed leavened desserts, carefully selecting strictly Sicilian raw materials.

Alongside the artisanal procedures of the past, handed down from father to son and enriched by experience and innovation, Fiasconaro has invested significant resources. All to digitalize the company and reach beyond national borders. This hard work has allowed the brand to reach everywhere in the world taking advantage of the immediacy and simplicity of the web.

Fiasconaro's record numbers

Originally, Fiasconaro produced around two thousand panettones a year. While today the laboratory of over two thousand square meters offers work to more than one hundred people. The company works at a rapid pace throughout the Christmas holidays, reaching record production levels which, in 2019, reached one million kilos of panettone.

The company turnover has reached 21 million euros but the Fiasconaros have certainly not gone to their heads. On the contrary, they are happy to state that almost half of the profits have been re-invested in the territory with the aim of strengthening the supply and production of valuable local raw materials.

We are talking about a large business that does not work only for its own profit and which sets itself an even more ambitious goal than mere profit, namely that of defending the original recipe of panettone and other typical regional and national desserts from counterfeiting.

Especially in recent years, the important numbers achieved were also the result of the foresight in the commercial field of the company which has "opened up" to e-commerce channels through some distributors. The exponential growth of e-commerce has helped the Sicilian company to be present in a widespread manner everywhere in Europe.

The price of the Fiasconaro panettone has remained identical on all online e-commerce sites, demonstrating the seriousness and consistency of Sicilian pastry making.

A mission to benefit the whole country

This phenomenon concerns Made in Italy delicacies very closely, constantly victims of emulations which do not do justice at all to the real quality of our local productions.

For Fiasconaro, something more incisive than a ministerial disciplinary is needed for panettone to be recognized throughout the world as one of the most representative desserts of our country.

This is why his commitment is not only to requalify Sicilian raw materials and the sector in general but something more important which places all of us consumers before a choice that is anything but difficult.

Consuming artisanal products means supporting local companies and the entire production cycle that concerns them: workforce, raw materials and environment.Companies like Fiasconaro, in fact, always have an eye for the ecosystem because they use local natural resources and do not produce following scale reasoning.

For this reason they do not waste, they do not pollute and, above all, they contribute to increasing the level of Italian production abroad, with important economic returns.

To produce such fine panettone and leavened products, after all, all you need is flour, sugar and fresh eggs; what makes them unique is the wisdom and experience of those who, like Fiasconaro, have been working in the world of leavened products for almost a century.